Literal Transcription

Burnt Sugar Cake

• 1 cup of butter
• 1 1/2 cups of sugar
• 2 cups flour
• 1 cup thin cream
• 3 eggs
• 2 tablespoons of B.P.
• 1 teaspoon of vanilla

Cream one cup of sugar and the butter.

Add the egg yolks and the cream and beat well.

Sift B.P. & flour, then add to the liquid mixture.

Brown the other 1/2 cup of sugar in a skillet. When nicely brown add a tablespoon of boiling water.

Let cool then mix with [some] butter.

Lastly add the stiffly beaten egg whites.

[Not sure where the vanilla is worked into the recipe]

Updated Home Kitchen Version - Modern Burnt Sugar Cake

This updated version keeps the spirit of the original Hotel Stephenson recipe while filling in the missing details for a modern kitchen.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar, divided
• 3 large eggs, separated
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup half-and-half or light cream
• 1 teaspoon vanilla extract
• 1 tablespoon boiling water

Instructions

Preheat the oven to 350°F. Grease and flour a 9 x 13-inch pan or two 8-inch round cake pans.
In a large bowl, cream together the butter and 1 cup of the sugar until light and fluffy.
Beat in the egg yolks, one at a time.
Stir in the cream and vanilla.
In a separate bowl, whisk together the flour and baking powder.
Add the dry ingredients to the butter mixture and mix just until combined.
In a small skillet over medium heat, cook the remaining 1/2 cup sugar until it melts and turns a deep amber brown. Watch it carefully so it does not burn.
Remove from the heat and carefully stir in the boiling water. The mixture may bubble up. Stir until smooth, then let it cool slightly.
Mix the burnt sugar syrup into the cake batter.
In a clean bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the batter.
Pour the batter into the prepared pan and bake for about 30 to 35 minutes for a 9 x 13-inch pan, or 25 to 30 minutes for round pans, until a toothpick inserted in the center comes out clean.
Cool before serving.

Parlor Spirits Dessert Variation

To be developed.